Miso Sesame Soup with Aubergine and Crispy Smoked Tofu
Ingredients
- aubergine: 1 cut in tiny cubes
- cabbage: 1 c grated
- coconut oil: 1 t
- smoked tofu: 1 block cut in cubes
- noodles or zoodles
- for soup:
- coconut oil: 1 t
- onion:1 sliced
- ginger: 1 t grated
- red chilly: 1 thinly sliced
- organic miso paste: 2 t
- water: 2 1/2 c
- coconut milk: 1 c
- black sesame seeds: 2 t
- spices:
- pepper corns: 1 t
- star anise: 1
- black cardamom pod: 1
- bay leaves: 2-3
- cumin seeds: 2 t
- mace: 1
- mustard powder: 2 tsp
Preparation
Heat coconut oil in a pan and fry cubes of aubergine in it
Once done transfer into a bowl and keep aside
Then fry cabbage in oil and keep aside followed by tofu till crispy on the outside
To the same pan add more coconut oil followed by the spices
Stir making sure spices dont burn
Add ginger, chilly and onions and cook till onions are translucent
Pick out the bay leaves, cardamom, mace and star anise from the mixture
Add miso paste, sesame seeds, water and coconut
Mix well and with a blender blend into soup
Bring to boil and add aubergine, cabbage, tofu and noodles
Garnish with sesame seeds and serve hot